Tradition and innovation

The kitchen led by the young Chef Matteo Merletti blends recipes from the tradition with creativity and innovation. Ingredients of absolute refinement and quality are reflected in our menus through the seasonality of the products and the connection with the Italian land

Next to the ancient recipes find their place new flavors, capable of to touch our customers and make them feel part of a big family::
the family of La Vecchia Lira.

 
Starters Our cured meats Cheeses First courses Main courses And a bit of fish Side dishes Homemade desserts Our artisanal gelato shop Fruit Drinks

Starters

Gratin eggplant mille-feuille with caciocavallo cheese
16
Porcini mushroom flan with Parmigiano Reggiano foam
15
Vecchia lira beef carpaccio with first pressed e.v.o.
16
Japanese A5 Wagyu Beef Carpaccio
22
Ours Mondeghili (Milanese meatballs)
12
Bread, butter and Cantabrian anchovies “Don Bocarte”
18
Our special Arancini with braised veal sauce and parmesan cheese cream
13
Fried zucchini blossoms stuffed with buffalo ricotta and Cantabrian anchovies
16
Tacos with beef tenderloin ragù, red kidney beans, guacamole, and goat cheese
14
Low-Temperature Organic Egg with Chanterelles, Parmigiano Reggiano Foam, Crispy Bread, and Black Truffle
18
Raw Porcini Mushroom Salad with 30-Month Parmigiano Reggiano
20
Milanese-Style Fried Porcini Mushrooms
22

Our cured meats

Parma coppa cold cut
12
Varzi’s salami
12
Sant’Ilario Parma raw ham seasoned 30 months
16
Raw Tuscan sausage with multigrain bread
12
Gio Porro Wagyu bresaola, multigrain bread
24
Ibérico Pork Shoulder with Toasted Bread and Butter
22
Patanegra Lardo with Candied Chestnuts and Toasted Bread
16
Mixed cured meats board: coppa, salami, cured ham, and Tuscan sausage
18

Cheeses

Fioretto’s aged pecorino
8
Creamy Angelo Croce Gorgonzola served by the spoon with toasted bread
8
Cheese selection: Carozzi Taleggio, Angelo Croce Gorgonzola, Ocelli al Barolo, Ocelli aged in chestnut leaves, Moliterno pecorino with black truffle, served with preserves and honey
18

First courses

(Our fresh pasta is homemade in our kitchen)

Milanese rice Riserva San Massimo
20
Ravioli stuffed with Salva Cremasco fondue, veal, and black truffle
20
Seafood Linguine
24
Mini Mushroom Lasagna with Chanterelles and Porcini
20
Crispy saffron risotto stuffed with fontina cheese (min. 2 persons)
18 Cad.

Main courses

Simmental heifer T-bone steak ("Fiorentina")
8.50/hg
U.S. Black Angus T-bone steak ("Fiorentina")
12/hg
La Vecchia Lira special selection rib-eye steak (600gr)
50
Mustard flavoured larded fillet
28
Chateaubriand, Bernese sauce, vegetables with butter (min. 2 persons)
45 Cad.
Tagliata beef with herbs and peppercorn
26
Milanese veal cutlet
35
Veal ossobuco with Milanese risotto
35
Piedmontese Fassona beef tartare with hazelnut mayonnaise and toasted bread
23
Free-range Chicken Roulade Stuffed with Veal, Chanterelles, and Porcini Mushrooms
28

And a bit of fish

Our mixed fried fish
28
Mediterranean-Style Sea Bass Tagliata
28

Side dishes

The Hot Potatoes
6
Green salad
5
Mixed salad
6
The burnt aubergine
7
Toscanelli beans
6
Sautéed Baby Spinach with A.O.P. Crispy Bread
8
Grilled vegetables
8
Sautéed Porcini and Chanterelle Mushrooms
14

Homemade desserts

Custard and pine nuts cake
8
Tiramisu
8
Milk chocolate and salted caramel crémeux, cocoa crumble, and dark chocolate gelato
10
Mango, Lime, and Meringue Panna Cotta
8
Sicilian deconstructed cannoli
8
Serge’s Cannoncino with custard cream
3 Cad.
Meringue with cream
8

Our artisanal gelato shop

Old-time custard ice cream with hazelnut brittle
8
Sicilian pistachio ice cream
9
Lemon and licorice sorbet
7
Blackberry and blackcurrant sorbet
7
Mango and passion fruit sorbet
7
Chocolate gelato
8

Fruit

Pineapple
7
Berries
8

Drinks

Valverde mineral water
4
Soft drinks
3,5
Moretti baffo d'Oro Beer cl. 33
5
Heineken Beer cl. 66
10
Heineken Beer cl. 33
5
Heineken Alcohol-Free Beer – 33 cl
5
Ichnusa Unfiltered Beer – 33 cl
6
Moak coffee
2,5
Moak decaffeinated coffee
3
Moak barley coffee
3
Cappuccino
3,5
Herbal teas and Tea
3,5

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